👨‍🍳 作り方

1. 1

   Soak the salt cod in cold water for at least 24 hours, changing the water 2-3 times, or boil it in several changes of water for about 30 minutes until desalted. Drain and flake the cod, removing any bones or skin.

   💡 プロのコツ: Soaking is crucial to remove excess salt. If short on time, boiling can speed up the process.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.

3. 3

   Add the chopped tomatoes, Scotch bonnet pepper, thyme sprigs, and bay leaf to the pot. Cook for another 5 minutes until the tomatoes begin to break down.

4. 4

   Add the flaked salt cod to the pot. Stir to combine with the vegetables and aromatics. Add about 2 cups of water, black pepper, and salt to taste (be cautious with salt as the cod is already salty). Bring to a simmer, cover, and cook for 20 minutes, allowing the flavors to meld.

5. 5

   While the saltfish mixture simmers, prepare the fungi. In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring constantly, until the fungi thickens to a porridge-like consistency, about 10-15 minutes. Season with a little salt.

6. 6

   Remove the thyme sprigs and bay leaf from the saltfish. Adjust seasoning if necessary. Serve the saltfish mixture hot over a generous portion of fungi.